Kheema with peas
A lightly spiced Indian dish of minced meat and peas. Serve with rice, a drizzle of yoghurt and some warm roti bread.
Photo: Jennifer Soo
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- 2 tbsp vegetable oil
- 2 onions, finely chopped
- 1 tbsp grated ginger
- 2 garlic cloves, crushed
- 750g lean minced lamb or beef
- 2 tbsp tomato paste
- 250ml water or stock
- 1 tsp ground coriander
- 1/2 tsp dried red chilli flakes*
- 1 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp pepper
- 200g podded peas, fresh or frozen
- 1-2 tsp garam masala
- 3 tbsp coriander leaves, chopped
- * adjust the chilli according to family taste
Heat the oil in a frying pan. Add the onion and fry gently for 5 minutes until light golden. Add the ginger and garlic, stirring well, than add meat and fry for 5 mins until browned.
Add the tomato paste, water, coriander, chilli, turmeric, salt and pepper, stirring well. Cover and cook gently for 20 mins. Uncover, add the peas and garam masala and simmer until the peas are cooked and the kheema is thick and saucy.
Scatter with coriander and serve.